1. Preheat oven to 350 degrees Fahrenheit (180 Celsius).
2. Brown ground chicken in a non-stick skillet, using the back of a spoon to break into smaller pieces. Sprinkle in cinnamon, oregano, cumin, cayenne pepper, chili powder and cocoa powder. Reduce heat and simmer for an additional 15 minutes or until chicken is cooked through.
3. Stir in salsa, diced canned tomatoes with juice, drained black beans and frozen corn. Bring to a boil and reduce heat to low. Simmer uncovered for 15 minutes to evaporate some of the juices. You should have approximately 8 cups (2 L) of chili.
4. Grate cheese and set aside.
5. Spray two 10-inch (25-cm) pie plates with vegetable cooking spray. Create the following layers in each of the two pie plates: spread 1 1/3 cup (325 mL) chili over bottom followed by a whole-wheat tortilla, 1 1/3 cup (325 mL) more chili, 2 cups (500 mL) grated cheese, another tortilla, 1 1/3 cup (325 mL) chili and finish with 2 cups (500 mL) of grated cheese. When you are spreading the chili, go out to the edges so the tortillas don't become dry during baking.
6. Bake uncovered in preheated oven until cheese is melted and bubbling, about 25 to 30 minutes. Cut each pie into six equal servings. Serve with sliced green onions, minced cilantro and a dollop of sour cream (optional garnishes).

Some traditional comfort foods tend to be high in fat. But many lower fat dishes can be just as comforting during the winter.

Stacked Tortilla Bake with Chicken Chili includes layers of chili (made with lean ground chicken), whole-grain tortillas and part-skim mozzarella cheese. You bake it until the cheese is melted and bubbling.

This recipe, from Chicken Farmers of Canada, makes enough to feed a crowd if you are entertaining, or you can stick the extra batch in the freezer.

For an updated version of a casserole classic, check out Chicken and Broccoli Divan over Nutty Rice. It starts with a layer of brown rice, pecans and sesame seeds, topped with broccoli, diced boneless and skinless chicken, and a sauce made with part-skim mozzarella cheese and one-per-cent milk. You can add more grated cheese before popping the casserole into the oven.

Chicken Stew with Never Fail Dumplings has lots of vegetables, including carrots, peas, onions, celery and potatoes. To make the dumplings, you use whole-wheat flour, cornmeal and two-per-cent milk, along with a bit of olive oil and baking powder.

Chicken Creole with Rice also is full of veggies, with tomatoes, green peppers, onions, carrots and celery.

You prepare the chicken, vegetables and sauce in a slow cooker, and cook the long-grain brown rice separately.

For a new take on another long-time favourite, kids and grown-ups may enjoy Ground Chicken and Salsa Sloppy Joes. You can use lean ground chicken and serve the mixture on toasted whole-wheat English muffins.

These recipes and more ideas for lower fat meals are available at www.chicken.ca, where you also can find how-to cooking videos and information about nutrition.